Gluten Free Oatmeal Cookies with Chocolate Chips

Last Updated May 14, 2021. Published March 31, 2021 By Lorie Leave a Comment

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Chewy and delicious without the gluten, these simple Gluten Free Oatmeal Cookies are made with almond flour giving them a sweet nutty flavor. Packed with chocolate chips and chunks, wholesome oats and everything you love about a freshly baked cookie!

Almond flour oatmeal cookies with chocolate chips and chunks on cooling rack.

Gluten free baking is challenging, but when it's good, it's SO GOOD.

These almond flour Gluten Free Oatmeal Cookies took a LOT of work to get them just right, but the delicious chewy, chocolate chip packed cookies were worth the 20 plus rounds of testing!

I love almond flour--the flavor is so perfect. I make these Gluten Free Blondies at least once a month. And then we have these Banana Chip Muffins. The almond flour gets me, every time!

Why you will love these:

Simple to prep. Nothing too crazy or out of the ordinary for these almond flour oatmeal cookies. Cream the butter and sugars, add in the egg and vanilla, then the flour and the chips and oats. Bake them and you are set. A great recipe if you have little helpers around as well!
Freezer friendly. You can freeze the dough or the baked cookies. You can bake them straight from frozen--just add about 3-5 minutes of baking time. Keep an eye on them. I roll them into balls and freeze them that way.
No chilling necessary! I went back and forth several rounds on this cookie recipe as to how much flour to use. I prefer a no-chill cookie so I went with slightly more flour so that no chilling was needed.
Lots of add in options. Chocolate chips, chocolate chunks, raising, nuts, white chocolate chips, dried cranberries--what am I missing? Plenty of things you could add in if you would like!

Almond flour oatmeal cookies overhead view.

Ingredients and Substitutions:

almond flour: Please make sure you are using finely ground almond flour and not almond meal for these Gluten Free Oatmeal Cookies. Almond meal is coarser and contains ground almonds with skins still on. Almond flour uses blanched almonds with skins removed and much more finely ground.
butter: I prefer unsalted and most regularly have it in the house over salted. If you only have salted, you can use it, but cut the salt in the recipe by one half.
rolled oats: technically you can use any rolled oats or old fashioned oats as they are also called. While oats are naturally gluten free, they often come into contact with other grains that contain gluten. If you are tolerant of gluten, any rolled oats will do. If not make sure your oats specifically say "gluten free."
chocolate chips: I like using a combo of chopped dark chocolate and dark chocolate chips in these gluten free oatmeal cookies. The more chocolate the better! Plus the big chocolate chunks on top look so pretty. You can use milk chocolate or white chocolate if you prefer.

Oats, egg, sugar, butter and other ingredients labeled on counter.

How to make these:

Cream the softened butter and sugars until light and fluffy. This will take 3-4 minutes. Add in the egg and vanilla and beat just until incorporated. Do not over beat the egg, just enough to make sure it is fully mixed in. (steps 1-3)

Butter, sugar and brown sugar creamed in a bowl and then egg and vanilla added in.

In a separate bowl, whisk together the almond flour, baking soda and sea salt. Add it into the butter, sugar and egg mixture. Beat until incorporated. (steps 4-5)
Add in the rolled oats and chocolate chips/chunks. Stir to mix them in. (step 6)

Almond flour added to cookie dough and then chocolate chips and oats mixed in.

Scoop the cookie dough onto a parchment lined cookie sheet. Add extra chopped chocolate on top for an extra chocolatey oatmeal cookie--plus it makes them look so pretty!

Bake for 10-13 minutes or until very lightly browned on the sides. The centers of the cookies may be a bit puffed up and soft, but that is ok.

Notes and Tips:

If the cookie dough is too warm, these gluten free oatmeal cookies will spread more than you will want them to. This can happen if the butter is softened too much and has gotten too warm. Just chill the dough for about 15-30 minutes until it firms up.
When measuring the almond flour, if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife. Scooping the measuring cup straight into the container of almond flour can cause improper measurement of the flour and the cookies will likely not spread from too much flour.
If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.
For a softer cookie, bake more on the 10 minute side, and pull the cookies out just before you think they are done. For a crunchier oatmeal cookie, bake closer to 13 minutes.